What if I told you that you can make homemade pizza as fast as a frozen pizza, just a much healthier version of it? If you think it's impossible, think again my friend, because today's flatbread mini pizzas are that quick, easy, and healthy!
The special key to this recipe is using flatbread instead of normal pizza dough. It's also what makes this recipe much shorter, in comparison to using a typical pizza recipe. There must have been at least one time in your life when you had a huge pizza craving but no determination or time to prepare the dough and let it rise? Well, this quick recipe using store-bought flatbread is exactly for times like that!
“Pizza is the only love triangle I want.”
In this recipe, you can always use homemade flatbread, but you just need to factor in the additional prep time. To keep this recipe as straight forward as possible, we made it with store-bought pita bread, available at any local supermarket. You could also opt for naan bread for a more flavoursome, fluffy mini pizza base.
Mini pizzas are also a great snack idea for when you're having a party or a small get-together. It's super easy to bake a large batch and you can be the fun party host who allows guests to choose their own mini pizza toppings. This recipe can definitely be your next showstopper at your next party, picnic or potluck!
Serves 8 portions
Pita bread (8)
Olive oil (1 tbsp)
Dairy-free cream cheese (200g)
Spinach (80g) chopped
Garlic cloves (4)
Mushrooms (200g) thinly sliced
Cherry tomatoes (200g) halved
Corn (100g) drained
Chilli pepper (2) thinly sliced
Vegan cheddar & mozzarella style blend (150g) we used Nurishh
Chilli flakes (optional)
Preheat the oven to 200 C.
Place the flatbreads on a tray lined with baking paper.
Brush the flatbread with olive oil.
Heat up a little olive oil in a small pan and cook the minced garlic over medium heat for 1 minute.
When the garlic starts to brown, add the chopped spinach along with small amounts of hot water and cook for 2-3 minutes until the excess water has evaporated and the spinach is wilted.
Combine the spinach and the cream cheese and mix well.
Spread an even layer of the spinach and cream cheese topping on to the flatbreads.
Add mushrooms, cherry tomatoes, corn, and a few slices of chilli peppers to each flatbread.
Sprinkle a generous amount of vegan cheese blend on top of each mini pizza.
Bake for 15 minutes or until the crust is golden and the cheese has melted.
Top with arugula, chilli flakes and other toppings of choice and enjoy immediately!
These are best served warm, if you're making them ahead of time you can also briefly heat them up in the oven.
You can also substitute pita bread with another flatbread such as naan.
In case you're not a fan of cream cheese and spinach mixture for the pizza sauce, you can use traditional pizza sauce or alfredo sauce.